Fresh Corn Pie
By
Kelly Williams
@WildfloursCottageKitchen
8
This is a very old recipe of mine. Just a pretty and delicious way to serve that yummy summer corn! You could probably sub frozen corn, but I don't think canned corn would be a very good substitute for this recipe. It would probably be very mushy.
Blue Ribbon Recipe
This pie is a fantastic way to use fresh corn in the summer. It's layers of goodness. The fresh corn separates from the filling to create a sweet layer of corn that tastes awesome on top of the buttery crust. Cheesy and fabulous, the creamy layer is similar to a quiche consistency. In fact, the pie is sort of like a fresh corn quiche. A must try, this is a fancy side dish or a light lunch.
Note: Watch the crust to make sure the edges do not burn. You may need to use a pie crust shield or wrap a bit of aluminum foil around the edges to prevent burning.
Ingredients
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19-inch deep dish pie shell, flute edges high
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4eggs, lightly beaten
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1 1/4 cheavy whipping cream
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1 tspsalt
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1 Tbspgrated yellow onion or very finely chopped
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1 1/2 cfresh corn kernels
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1 clightly packed shredded extra-sharp cheddar cheese
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1 Tbspfresh chopped parsley
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·paprika
How to Make Fresh Corn Pie
- Preheat oven to 425º. Prick crust well on bottom and sides with a fork.
- Par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown.
- Remove beans and parchment paper.
- Cut the corn kernels from the cob.
- Stir together rest of ingredients except paprika and parsley.
- Pour carefully into pie shell.
- Sprinkle with a little paprika for color.
- Bake 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until center is almost firm.
- Cool about 10 minutes.
- Garnish with fresh chopped parsley, if desired.
